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Hoppin John Recipe
Nothing says comfort food quite like a steaming pot of Hoppin John Recipe—this Southern soul food classic unites tender black-eyed peas, smoky ham hocks, and fluffy rice in one glorious bowl.
The first time I tasted Hoppin John was on New Year’s Day. My grandmother insisted that every year, after church, we’d gather around the table, share laughter and good luck in every bite. This recipe captures that tradition. It’s more than a dish—it’s a warm hug from Southern cuisine, a mild nod to heritage. With hearty black-eyed peas for prosperity, rice for abundance, and a hit of smoked ham hock for deep, meaty flavor, you get comfort food at its finest. And honestly, making it feels like giving yourself—and your family—a big plateful of good fortune.
You might wonder: is this just another stew? Far from it. It’s a simple, one-pot wonder that’s gluten-free, budget-friendly, and fully customizable. Whether you’re feeding a crowd on New Year’s or craving a cozy weeknight supper, this Hoppin John recipe has your back. So tuck your favorite apron around your waist, put on some jazz or blues (because why not?), and let’s get stirring.
Why You’ll Love This Recipe
• One-pot meal—minimal cleanup, maximum flavor
• Budget-friendly—dried black-eyed peas cost pennies per serving
• Ready in about 1 hour—perfect for busy weeknights or holiday prep
• Gluten-free and dairy-free—great for common dietary needs
• Freezer-friendly—make ahead for easy lunches or dinners
• Soul food classic—brings Southern tradition to your table
• New Year’s Day tradition—believe in good luck all year long
• Versatile—swap ham hock for smoked turkey or veggie-friendly broth
Ingredients
• 1 lb dried black-eyed peas, rinsed and sorted (soak overnight or quick-soak—see tip)
• 1 large smoked ham hock (1–1½ lbs; or use two turkey legs for a lighter touch)
• 1 medium yellow onion, chopped (adds sweetness and texture)
• 2 stalks celery, diced (for that classic mirepoix backbone)
• 1 green bell pepper, seeded and chopped (or poblano for gentle heat)
• 3 cloves garlic, minced (fresh for best aroma)
• 6 cups low-sodium chicken broth (or vegetable broth for meatless version)
• 1 tsp smoked paprika (or chipotle powder for smoky kick)
• 1 bay leaf
• ½ tsp dried thyme (fresh thyme sprig works too)
• 1 tsp kosher salt, plus more to taste
• ¼ tsp freshly ground black pepper
• 2 cups long-grain white rice (jasmine or basmati)
• 2 Tbsp chopped fresh parsley or green onions, for garnish (optional)
Directions
1. Prep your peas: If you soaked the black-eyed peas overnight, drain and rinse them. For a quick soak, cover peas with water, bring to a boil for 2 minutes, then remove from heat and let sit, covered, for 1 hour.
2. Sauté the veggies: In a large heavy pot or Dutch oven over medium heat, warm a drizzle of oil. Add onion, celery, and bell pepper. Stir until softened and fragrant, about 5 minutes. Sneak in the garlic in the last minute; don’t let it burn.
3. Brown the ham hock: Nestle the ham hock into the veggies. Let it sizzle a bit to deepen the flavor—about 3 minutes per side.
4. Add peas and seasonings: Toss in the drained black-eyed peas, smoked paprika, bay leaf, thyme, salt, and pepper. Stir to coat everything in that smoky goodness.
5. Pour in the broth: Add chicken broth, making sure it covers the mixture by at least an inch. Bring to a gentle boil, then reduce heat to a low simmer.
6. Simmer and stir: Cover and let everything cook for 45–50 minutes, or until peas are tender. Peek now and then, give it a gentle stir, and add a splash more broth or water if it seems dry.
7. Remove the ham hock: Transfer the ham hock to a cutting board. Discard skin and bone, shred the meat, and return it to the pot.
8. Cook the rice: Stir rice into the pot, cover, and cook on low for another 15–20 minutes, until grains are tender and liquid is absorbed (don’t lift the lid!).
9. Taste and adjust: Give it a quick taste—need a pinch more salt or a grind of pepper? Now’s the time.
10. Garnish and serve: Spoon Hoppin John into bowls, top with fresh parsley or green onions, and watch smiles spread around the table.
Servings & Timing
Yield: Serves 6–8 as a main dish
Prep Time: 15 minutes (plus 1 hour soak, optional)
Cook Time: 1 hour 10 minutes
Total Time: About 1 hour 25 minutes (2 hours 25 minutes with quick-soak; 1 hour 15 minutes without soak)
Variations
• Vegetarian twist: Swap broth for vegetable stock and skip the ham—add a dash of liquid smoke instead.
• Spicy kick: Stir in ¼ tsp cayenne or sliced fresh jalapeño with the veggies.
• Southern greens booster: Toss in chopped collard greens or kale during the rice step.
• Low-carb version: Replace rice with cauliflower rice—stir in just before serving.
• Instant Pot shortcut: Use the sauté and pressure-cook function: 25 minutes on high, natural release.
• Citrus zing: Squeeze fresh lemon juice over each bowl to brighten flavors.
Storage & Reheating
Store leftover Hoppin John in an airtight container in the fridge for up to 4 days. To freeze, portion into freezer-safe bags or tubs and freeze for up to 3 months. Thaw overnight in the fridge. Reheat on the stove over low heat, adding a splash of broth or water if needed, or microwave in 1-minute intervals, stirring between each.
Notes
This recipe shines even brighter the next day—the flavors deepen as they mingle. When testing, I learned that undercooking the peas leaves them chalky, so patience is key. Want a creamier texture? Smash a few peas with the back of your spoon before adding the rice. If you prefer less broth, simply drain a cup after simmering. And hey, don’t skip the garnish—fresh green onions add that pop of color and oniony bite.
FAQs
Q: Can I use canned black-eyed peas?
A: Absolutely—just drain, rinse, and add them in Step 5, reducing cook time by about 20 minutes.
Q: Is Hoppin John vegan?
A: To keep it vegan, use vegetable broth, skip the ham hock, and stir in liquid smoke for depth.
Q: Why is it called “Hoppin John”?
A: No one’s entirely sure—some say it’s a garbled Creole name; others link it to “Happy John,” but folks agree it’s delicious.
Q: Can I make this in a slow cooker?
A: Sure—cook on low for 6–8 hours or high for 3–4 hours, adding rice in the last 30 minutes.
Q: How spicy is this dish?
A: Mild by default; add cayenne or hot sauce to spice things up.
Q: What’s the best rice to use?
A: Long-grain white rice like jasmine holds up nicely, but brown rice works if you add 10 extra minutes to cooking.
Q: Any tips for ham hock prep?
A: Rinse it under cool water to remove excess brine. If super salty, soak briefly in water before cooking.
Q: Can I double the recipe?
A: Certainly—just use a larger pot and extend cook time slightly so peas stay tender.
Conclusion
This Hoppin John recipe brings together Southern comfort food, New Year’s Day tradition, and soul food charm in one fragrant pot. It’s easy enough for a weeknight yet special enough for holiday gatherings. Give it a try, leave a comment on how you tweaked it, and be sure to explore my creamy collard greens recipe next—because, you know, every great plate of Hoppin John deserves a sidekick.
Hoppin John Recipe
Ingredients
- 1 lb dried black-eyed peas rinsed and sorted
- 1 large smoked ham hock
- 1 medium yellow onion chopped
- 2 stalks celery diced
- 1 green bell pepper seeded and chopped
- 3 cloves garlic minced
- 6 cups low-sodium chicken broth
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1 tsp kosher salt plus more to taste
- 1/4 tsp black pepper freshly ground
- 2 cups long-grain white rice jasmine or basmati
- 2 Tbsp fresh parsley or green onions chopped, for garnish (optional)
Instructions
- If you soaked the black-eyed peas overnight, drain and rinse them. For a quick soak, cover peas with water, bring to a boil for 2 minutes, then remove from heat and let sit, covered, for 1 hour.
- In a large heavy pot or Dutch oven over medium heat, warm a drizzle of oil. Add onion, celery, and bell pepper. Stir until softened and fragrant, about 5 minutes. Add garlic in the last minute; be careful not to burn it.
- Nestle the ham hock into the veggies and let it sizzle for about 3 minutes per side to deepen the flavor.
- Toss in the drained black-eyed peas, smoked paprika, bay leaf, thyme, salt, and pepper. Stir to coat everything in the flavors.
- Add chicken broth to cover the mixture by at least an inch. Bring to a gentle boil, then reduce heat to a low simmer.
- Cover and let everything cook for 45–50 minutes, or until peas are tender. Stir occasionally and add more broth or water if needed.
- Transfer the ham hock to a cutting board, discard the skin and bone, shred the meat, and return it to the pot.
- Stir rice into the pot, cover, and cook on low for another 15–20 minutes, until the grains are tender and the liquid is absorbed.
- Adjust seasoning if necessary, then garnish with fresh parsley or green onions before serving.
